Chicken Noodle Bake (8 pointsplus)

Chicken Noodle Bake (8 pointsplus)

Chicken Noodle Bake is an offshoot of chicken noodle soup. The ingredients are essentially the same – without the soup. We used whole wheat spaghetti that we broke into small pieces to imitate noodles. We grilled the chicken on a griddle before chopping it into small pieces. Carrots and celery add some healthy flavor, and there’s even some chicken broth to make the baked dish nice and moist. You’ll love how creamy we made it by adding some homemade bechamel sauce and Parmesan cheese. Enjoy this creamy Chicken Noodle Bake anytime, anywhere, with your family.

Yields: 6 servings | Calories: 308 | Points Plus: 8 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Sodium: 654 mg | Cholesterol: 46 mg | Carbohydrates: 30 g | Fiber: 1 g | Sugars: 4 g | Protein: 16 g |


    • 2 boneless, skinless chicken breast filets
    • 1 teaspoon kosher or sea salt, divided
    • 2 large carrots, peeled and finely diced
    • 7 ounces spaghetti, broken into small pieces
    • 1 cup bechamel sauce (see recipe below)
    • 1 stalk celery, diced
    • 1/4 cup chicken broth, fat-free
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 teaspoon black pepper
Bechamel Sauce
  • 4 tablespoons pure butter
  • 4 tablespoons flour
  • 2 cups non-fat milk
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher or sea salt


Preheat oven to 375 degrees F.

On a hot griddle or skillet, cook the chicken over medium heat until cooked through. Chop chicken into 1-inch pieces. Set aside.

Over medium heat, bring a pot of water to a boil. When it boils, sprinkle in 1/2 teaspoon salt and add the spaghetti and carrots. Drain completely when spaghetti is al dente. Transfer the chicken pieces, spaghetti, and carrots to a large casserole pan. Stir in the bechamel sauce (below), remaining 1/2 teaspoon salt, celery, chicken broth, parmesan cheese, and black pepper.

If desired, sprinkle with additional parmesan cheese.

Bechamel Sauce: In a medium heavy saucepan, melt the butter over low heat. Add the flour. Whisk continuously until the roux is thickened. Add the milk gradually, whisking continuously. Sprinkle the in the nutmeg and salt. When the bechamel sauce becomes thick, remove it from the heat. NOTE: If the sauce cools and you wish to thin it out, just add a little more milk.

Cover loosely with foil and bake for 25 – 30 minutes or until heated through

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